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Éclade mussels (pine needle–smoked mussels): photo of the dish
Illustrative photo: Jack ma — CC BY-SA 3.0, Wikimedia Commons
Fish & seafood

Éclade mussels (pine needle–smoked mussels)

Mussels stood upright on a board and cooked under a fire of pine needles: the spectacular appetizer of the Charente coast.

  • 35 min
  • 4 servings
  • Easy
  • Pricier
  • Charente

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Ingredients

Ingredients

On the side

Nutrition facts

108 kcal per serving

Protein
16.8 g
Carbohydrates
4 g
of which sugars
0 g
Fat
2.7 g
of which saturated fat
0.7 g
Fiber
0 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Rinse the mussels without opening them.
  2. Drive 4 nails into the center of a damp board and stand the first mussels around them, hinge side up, then pack them tightly in a rosette out to the edge.
  3. Cover with a thick layer (20 cm / 8 in) of dry pine needles and light them, outdoors, far from anything that could burn.
  4. When the fire dies out (3 to 5 min), fan away the ashes and eat right away with bread and salted butter.

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Original Ecomely recipe.